Saturday, July 02, 2005

Peanut Butter-Nutella Brownies

Peanut Butter-Nutella Brownies

1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 large eggs at room temperature
1 cup all-purpose flour
3/4 cup good quality cocoa (I prefer penzeys)
1/8 tsp salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

Preheat the oven to 350 degrees.

Prepare a glass 9 by 13-inch baking dish with cooking spray.

Melt the butter over very low heat; when melted remove from heat and gently pour into a large bowl. With a wooden spoon stir in the sugar and vanilla. Add the eggs 1 at a time, beating well after each addition. Add flour, cocoa, baking powder and salt in a medium bowl and whisk together. Combine the flour mixture slowly to the butter, sugar, and egg mixture – mix well.

Mix the peanut butter and Nutella in a small microwave safe bowl, and heat until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish.

Bake for 30 minutes.

Allow to cool completely before cutting.


  1. These are absolutely fabulous. YUMMY!

  2. I happened upon your site while looking for a dessert for a friend's birthday. She loves peanut butter and Nutella, so I made these the other day. They were a huge hit! I can't wait to try more of your recipes. Now I just have to decide which one...

  3. Zizka -

    Thanks for the feedback - glad to hear you liked them!

  4. Hello Joe, you write from mexico, my son and I did this recipe, but nearly burned that we use Celsius degree, and I think that the recipe is farenheit, the ending was happy, delicios!! ricos!!, thank you for your recipe

  5. Marcela - Yes, all of the recipes on this blog are listed in Fahrenheit!

  6. This looks delicious! I was wondering, could you sub 1 c of nutella and skip the peanut butter entirely or would that not work?

  7. I've made these several times, and I often put in a little more Nutella than peanut butter, because that flavor is much more subtle.

    A small problem that I've had was theat they turn out a little greasy. I made the best batch ever this weekend. I used a little extra flour and cocoa (like, a TBSP more) and lined the baking pan with parchment paper. I covered them overnight with a paper napkin and it absorbed some of the oiliness too (from the PB, I assume). They were perfect! It's humid here, so I don't recommend the flour/cocoa suggestion for everyone, but it helped me. The consistency was chewy and just what I was looking for.

    This is a great recipe. THANKS!

  8. Doughgirl - it may work just fine, but Nutella is much sweeter than regular peanut butter.

    Tasha - I'm very glad to hear you like these brownies! I'm a big fan of Nutella - I'll note your tips on my hard copy of the recipe in case we any problems if we make these again.

  9. Hi, this has to be the best brownie recipe so far! this may seem like a stupid question, but what kind of sugar do you use? and do you use salted of unsalted butter? Thanks

  10. Hi Louisa -

    Granulated sugar and in this recipe, I used salted butter.